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Categories:
red wine freshly ground pepper fresh rosemary thyme olive oil red wine vinegar mustard juniper berries coriander seeds salt cardamom pods garlic anise bay leaf tenderloin vegetable cooking spray
Viewed: 61 - Published at: 7 years agoIngredients
- 3/4 cup dry red wine
- 2 tablespoons freshly ground pepper
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon juniper berries, ground (about 1 teaspoon ground)
- 1 teaspoon coriander seeds, ground (about 1 teaspoon ground)
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom pods, ground (about 1/2 teaspoon ground)
- 4 garlic cloves, minced
- 1 star anise, ground (about 1/2 teaspoon ground)
- 1 bay leaf
- 2 pounds venison tenderloin
- Vegetable cooking spray
Method
- Combine the first 15 ingredients in a large zip-top heavy-duty plastic bag. Seal the bag, and marinate in the refrigerator 24 hours, turning the bag occasionally.
- Remove the venison from the bag, and discard the marinade. Place the venison on a broiler pan coated with cooking spray, and broil 10 minutes on each side or until done.
- Cut the venison crosswise into thin slices.
